A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum (2014)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s10924-014-0698-z
- Subjects: CAJU; GOMAS E RESINAS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Polymers and the Environment
- ISSN: 1566-2543
- Volume/Número/Paginação/Ano: first online, september 2014
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PORTO, Bruna Castro e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum. Journal of Polymers and the Environment, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10924-014-0698-z. Acesso em: 29 dez. 2025. -
APA
Porto, B. C., Augusto, P. E. D., & Cristianini, M. (2014). A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum. Journal of Polymers and the Environment. doi:10.1007/s10924-014-0698-z -
NLM
Porto BC, Augusto PED, Cristianini M. A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum [Internet]. Journal of Polymers and the Environment. 2014 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s10924-014-0698-z -
Vancouver
Porto BC, Augusto PED, Cristianini M. A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum [Internet]. Journal of Polymers and the Environment. 2014 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s10924-014-0698-z - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
- Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
- Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
- Other mass transfer unit operations enhanced by ultrasound
- Ultrasound assisted acidification of model foods: kinetics and impact on structure and viscoelastic properties
- Conventional technologies of food preservation
- Rheological properties of tomato products
- The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields
- Thermal processing of food: challenges, innovations and opportunities. a position paper
- The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains
Informações sobre o DOI: 10.1007/s10924-014-0698-z (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
2521334-A_Comparative_Stu... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
